Protein Boost Sourdough Chocolate Chip Cookies
These protein boost sourdough chocolate chip cookies are thick, chewy, and packed with melty chocolate chips. Made with Greek yogurt, oats, and almond meal, they have 6g of protein per cookie without using protein powder.
Servings 18 cookies
Calories 332kcal
Equipment
- Baking Tray
- Cookie Scoop (I've used a 3 tablespoon cookie scoop)
Ingredients
Wet Ingredients
- 115 g Salted Butter (very soft)
- 100 g Brown Sugar
- 100 g White Sugar
- 2 Eggs
- 100 g Greek Yogurt (thick, pot set)
- 100 g Sourdough Starter (or Sourdough Discard)
- 5 g Almond Extract (or vanilla extract)
Dry Ingredients
- 200 g All Purpose Flour
- 100 g Almond Meal
- 200 g Rolled Oats
- 5 g Baking Soda
- 6 g Corn Starch
- 3 g Salt
- 350 g Semi Sweet Chocolate Chips
Instructions
- Whisk the butter, brown sugar and white sugar together until they are well combined.
- Now add the eggs, yogurt, sourdough starter and almond extract to the bowl and whisk until well combined.
- In a separate bowl, mix together the flour, almond meal, rolled oats, baking soda, cornstarch, salt and chocolate chips.
- Pour the dry ingredients into the wet ingredients and stir until well combined. Don't over mix.
- Cover the bowl with plastic wrap and place into the fridge for 12 to 24 hours.
- The next day, when you are ready to bake the cookies, preheat the oven to 175ºC (350ºF) and line two cookie sheets with parchment paper.
- Use a cookie scoop or large spoon to scoop out balls of dough. I have used a 3 tablespoon cookie scoop for this recipe. Place the dough balls onto the prepared baking sheets (press the balls down just a little bit).
- Place the cookies into the oven for 16 minutes or until they are golden brown on top but still molten in the center.
- Remove from the oven and allow to cool on the tray for around 10 minutes. The cookies will continue to bake for a few minutes after they are removed from the oven and will firm up as they cool. After 10 minutes, carefully transfer to a wire rack and allow them to cool completely.
Video
Notes
- The overnight rest really helps these cookies. It gives the oats time to soften and helps the cookies bake up thick and chewy instead of spreading too much.
- The cookies will continue cooking as they cool on the tray, so taking them out while the centers still look slightly soft gives you the best texture.
Nutrition
Serving: 75g | Calories: 332kcal | Carbohydrates: 40g | Protein: 6g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 33mg | Sodium: 195mg | Potassium: 186mg | Fiber: 4g | Sugar: 19g | Vitamin A: 196IU | Calcium: 46mg | Iron: 3mg
